David's Pecan Pieyour tongue will slap your brain out trying to get another bite!
You are so lucky to receive this! This is a variant of the standard Karo recipe I have used with compliments for years.
3 medium to large size eggs
1 cup packed light brown sugar, DO NOT USE REGULAR TABLE SUGAR
1 cup Karo Light & Dark Corn Syrup mixed 1/2 and 1/2 to make one cup (DO NOT DEVIATE FROM THIS HALF AND HALF MIXTURE OR IT WILL NOT HAVE THIS WONDERFUL TASTE)
2 tablespoons melted butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350.
Beat eggs slightly with a fork in a medium bowl. Add brown sugar, Karo syrup mixture, butter, cinnamon and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for at least 30 minutes.
